Stay with me on this one. I know it sounds funky, but it works. Two nights ago I had a craving for pasta with a cream sauce, only one problem...no cream. I didn't even have half-and-half. I remembered a Kraft recipe I had that used cream cheese instead. The end result tastes very creamy and as a added bonus it is much lower in fat. Don't get me wrong; I'm using the cream if I have it, but this is an acceptable substitute. This recipe calls for a 1/2 stick of butter. I actually changed it to 3 tablespoons (a bit better for you) and added a bit more milk, (it helps with the consistency and I feel ends up creamier). Trust me, this recipe works. Try it, you'll see.
I tossed it with angel hair pasta, untraditional for alfredo, but my wife enjoys it. I also served it with "unfried" chicken nuggets, another of my wife's favorites. Doesn't it look creamy and delicious!
Alfredo Sauce (made with cream cheese)
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, about 1 cup each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
3/4 cup milk
1/4 cup (1/2 stick) butter or margarine
1/4 tsp. white pepper
1/8 tsp. garlic powder
8 oz. fettuccine, cooked, drained
MIX cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.
TOSS with hot pasta.